GUJARATI RANGOON NA VAAL Broad Bean Curry with Carom Seeds, Jaggery & Tamarind Paste

Broad beans and sprouts have a huge repertoire particularly in Gujarati food. These are cooked with chilli, turmeric, jaggery and tamarind. Using frozen broad beans, instead of fresh, can speed up the cooking time, although for this recipe, I have opted for tinned butter beans, which lends a rich flavour to the curry and cooks quickly for an easy mid week meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a heavy-based, non-stick saucepan over a medium heat. Add the carom seeds and asafoetida and, when they sizzle, add the chilli and ground turmeric. Add the butter beans and stir well for 2–3 minutes.

Step 2

Add the water and jaggery and season to taste. Cover and simmer over a low heat for 25 minutes until the beans begin to soften, stirring halfway through.

Step 3

Add the tamarind paste and stir. Crush some of the beans with the back of the spoon to thicken the curry slightly. Mix well and garnish with fresh coriander.